This classic, Easy Salisbury Steak is smothered in a thick, luscious Mushroom Gravy and is a fast, easy, and inexpensive comfort food recipe to make in only 30 minutes!
Salisbury steak is one of those ultra-comforting recipes that you can’t help but love. I mean, what’s not to love about it? Especially when it’s covered in a thick mushroom gravy and served with creamy mashed potatoes. It’s like a fast and easy version of meatloaf but WITH GRAVY. Can’t beat that!
I grew up near a town called Salisbury in Massachusetts. When I was little, I used to think Salisbury Steak was named for that town. And until only recently, I thought it was a British recipe named for the town of Salisbury in the UK. Nope.
It’s actually an American recipe developed by a physician named James Salisbury in the Civil War era who recommended eating it as a treatment for digestive issues- he was an early proponent of a low-carb diet. Fascinating!
But enough with the history lesson. I want to get to the good stuff, and let you know what exactly a Salisbury Steak is and how EASY it is to make these salisbury steaks and mushroom gravy in one skillet.
What is Salisbury Steak Made From?
OK so the name is pretty misleading, but a Salisbury Steak is not made from a steak. It’s actually made from ground beef.
It’s basically a big ol’ meatball that’s formed into an oval patty and cooked in a skillet.
But it’s also not a hamburger steak or just a burger served with gravy. A good burger or hamburger steak is nothing more than ground beef seasoned with lots of salt and pepper. A salisbury steak consists of a mixture of ground beef, breadcrumbs, egg, and seasoning.
I used a simple mixture of onion, salt, and pepper for the seasoning, but other recipes often add Worcestershire sauce or other spices to the mix.
So here’s what I love about it: ground beef is cheap! Which makes this Salisbury Steak a super budget-friendly recipe. It’s also easy to work with– you won’t have to worry about overcooking this recipe.
How to make an awesome Salisbury Steak mixture
I’ve got a few tricks for getting a super flavorful result in as little time as possible with only a few ingredients.
- First, mix together grated onions AND their juices with breadcrumbs, salt, pepper, and an egg. It’s easy- just use a box grater to grate the onion and slide all the pieces, and the juices, into a large bowl and mix with the rest of the ingredients. Why? The flavor of the onion will impart into every single bite, the juices will help soften the breadcrumbs, and the small onion pieces will help maintain the structural integrity of the steak (large pieces can cause it to fall apart). I use this trick in my twice-baked potato recipe, too.
- Then, add the ground beef and mix it together with your hands. You can use a spoon if the thought of touching raw meat reallllly weirds you out, but the texture of the patties will be better if you use your hands because everything will be mixed just the right amount without over-mixing.
- I use a special trick to divide the mixture into four perfectly even parts: press the mixture down into the bowl and use your finger to draw lines into the surface dividing it into quadrants. Now, you know exactly how much to use for each patty.
How to cook everything in one skillet
Cooking the Salisbury Steak and the Mushroom Gravy in one skillet enhances flavor AND saves time.
- First, get a good sear on the outside of the steaks by cooking them on HIGH heat for 2 minutes on each side. Then, remove them to a plate- they will still be raw on the outside.
- Then, make the mushroom gravy in the same skillet. This will ensure all the flavors from searing the patties gets into the gravy. And make sure you brown the mushrooms correctly- here’s how!
- Finally, finish cooking the salisbury steaks in the gravy. The steaks will absorb all of the delicious flavors from the mushroom gravy and stay moist and tender. PLUS, you’ll save some time by finishing the gravy and the steaks all at once! Don’t worry if the gravy seems thin at first- it will thicken as it simmers.
What to serve with Salisbury Steak:
- A pile of classic mashed potatoes
- For a lower carb option, this Rosemary Infused potato and cauliflower mash
- Or for an even LOWER carb option, this Mashed Cauliflower with Butter and Herbs
Other Easy Ground Beef Recipes:
- Five-Ingredient Pasta with Bolognese Sauce
- Simple Shepherd’s Pie
- Greek Spaghetti
- Slow Cooker Spicy Stuffed Cabbage Casserole
- Quick and Easy Spaghetti and Meatballs
- Manestra (Greek-Style Orzo with Ground Beef)
Did you make this Classic Salisbury Steak with Mushroom Gravy Recipe? Please comment below and Rate this Recipe
Classic Salisbury Steak with Mushroom Gravy
For the Steaks:
- In a large bowl, mix together the grated onion (and its juices), the breadcrumbs (1/3 cup), the egg, the kosher salt (1 teaspoon), and the black pepper (1/2 teaspoon) until well combined.
- Add the ground beef to the bowl and mix to combine with the breadcrumb and onion mixture. I recommend using your hands for this.
- Divide the beef mixture evenly into four. The easiest way to do this is to press the beef mixture into the bottom of the bowl and use your finger to "draw" lines dividing it into four quadrants. Form 4 oval shaped patties with your hands about 3/4ths of an inch thick.
- Heat a large skillet over high heat. Only after it's searing hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and swirl to coat.
- Add the patties to the hot pan and cook for 2 minutes on each side- they should a have nice brown color. To get the best color, don't move them until the two minutes are up.
- Remove the patties to a plate.
- Add the butter (2 tablespoons) to the skillet, then add the sliced mushrooms after it's melted.
- Cook the mushrooms for 2 minutes, until golden. Then, sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
- Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring it to a simmer.
- Add the steak patties back into the gravy mixture and simmer, uncovered, for 5 more minutes, or until they're fully cooked and the gravy has thickened.
- Time saving tip: Form the patties ahead of time and store in your refrigerator for up to two days.
- Money saving tip: Look for ground beef on sale or buy it in bulk to store in your freezer. Take it out of the freezer 24 hours before making this recipe. You can also make your own breadcrumbs easily by toasting two slices of bread and using your food processor to crumble them.
- For a dairy-free version: use more olive oil instead of butter to make the gravy.
- For a gluten-free version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a slurry) for the gravy.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.